Stuffed Tomatoes


  • 1 lb. ground pork
  • 2 tsp. ground garlic
  • ½ tsp. summer savoury
  • 4 shitake mushrooms, diced
  • 2 green onions, sliced
  • 1 small onion, finely chopped
  • 1 green pepper, chopped
  • 2 tbs. balsamic vinegar
  • 2 tbs. olive oil
  • 2 stalks celery, finely chopped
  • ½ red pepper, chopped 1 egg
  • 2 tbs. parmesan cheese
  • ½ tsp. ground hot pepper
  • 4 tbs. Kozlik's Green Peppercorn Mustard
  • salt and black pepper
  • 6 large beefsteak tomatoes
  • grated cheddar


  1. Preheat oven to  375 °F.
  2. In a mixing bowl, combine all the ingredients except the beefsteak tomatoes and grated cheddar. Allow to rest for 1 hour.
  3. Cut the tops off the tomatoes and hollow them out. Stuff each tomato firmly with the mix, but do not force the mix down. The top of the stuffing should be about ¼ inch from the top of the tomato.
  4. Place the tomatoes on a baking tray, and bake in the oven at 375 °F for 40 minutes. Remove from the oven, and cap with the grated cheddar cheese. Return the tray to the oven, and turn the oven to grill.
  5. When the cheese has melted and browned slightly, remove from the oven and serve.